....and don't even get me started on Australia! Those kangaroo-fuckers think a flat electric griddle with unseasoned, unmarinated shrimp and some store bought chicken satay makes them the most dominating BBQ force on the planet....

You got some bad Texas 'que though. It shouldn't be slathered with much of anything. That's what I like about NC and TX BBQ - it's about the MEAT, not smothered in sauce. That's why I don't care for KC and Memphis style 'que. Don't get me wrong, I'll eat it, but I greatly prefer NC and TX style. KC and Memphis is more about the sauce than the meat.

__________________
"People say that marijuana smoking is going to get in the way of my career. I say to them that on the contrary, my fighting career is getting in the way of my marijuana smoking." -Nick Diaz

You got some bad Texas 'que though. It shouldn't be slathered with much of anything. That's what I like about NC and TX BBQ - it's about the MEAT, not smothered in sauce. That's why I don't care for KC and Memphis style 'que. Don't get me wrong, I'll eat it, but I greatly prefer NC and TX style. KC and Memphis is more about the sauce than the meat.

all the Texas i've had has been so bland and to me, undercooked with too much uncooked fat left on the meat - as a result copious sauce is applied to make up for the apparent lack of any rub, bark, or spices.... at least when compared to what i like.

to me Memphis means dryrub ribs smoked like a muthafucka with a spicy bark and a little bit of sauce added just at the end. mmmm...

for pulled pork its all about NC style sauce super tangy and peppery, hardly any/no sweet, and watery not ketchupy

I hate vinegar type sauces and especially on wings.... I like starting it with a rub. Halfway through using some sweet baby rays BBQ sauce. I usually take 8 hours on ribs, 24+ on brisket. Chicken 2or so. I have never met anyone that didn't like my BBQ. Im from TX but its a fucking huge state. That vinegar type shit is from NE TX typically.

Vinegar based sauce is for pulled pork only. No clue why you'd even try to use it on anything else.

ShredLife, sounds like you've never had any decent Texas style 'que.

KC style is the worst. I used to work for Sprint and had to fly into KC to corporate HQ for business a few times a year. They'd always drag us to 'que joints and it was never very good. Though, I gotta say, Jack Stack does have the best onion rings ever. Gotta give 'em credit for that much at least.

__________________
"People say that marijuana smoking is going to get in the way of my career. I say to them that on the contrary, my fighting career is getting in the way of my marijuana smoking." -Nick Diaz

I will never eat that sugar-slathered bullshit again. From now on when I see a Texas style BBQ cart I'm just going to clown the fuck out of them.

For me, NC style and Memphis style are pretty much it. BBQ sauce should be predominately vinegar in taste - tangy and spicy, NOT fruitloops sweet.

And ribs should be pork. Not beef.

Fuck Texas.

Quote:

Originally Posted by ShredLife

....and don't even get me started on Australia! Those kangaroo-fuckers think a flat electric griddle with unseasoned, unmarinated shrimp and some store bought chicken satay makes them the most dominating BBQ force on the planet....

Stick to alcoholism boys... That's your true wheelhouse

Classic shit right there

Yeah, where I'm from, New Zealand, a lot of people do that 'outdoor frying' bbqing too like Aussie. I've learnt a thing or two living up here.